One-Pot Creamy Chickpeas

Looking for an easy, comforting weeknight dinner that’s packed with tuscan inspired flavor and plant-based protein? These One-Pot Creamy Chickpeas check every box: they’re creamy, cozy, full of sun-dried tomato richness, and ready in under 30 minutes. No fancy tools or hard-to-find ingredients — mostly pantry staples and one pot.

Author: Browndis

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 124 kcal per serving

Ingredients

1 tbsp - olive oil
½ - white onion
1 tsp - salt
½ tsp - black pepper
½ tsp - paprika
5 cloves - garlic
½ cup - sun-dried tomatoes
2 ounces - chickpeas
2 cups - spinach
1 can - unsweetened coconut milk
½ - lemon
fresh parsley

Instructions

In a large skillet or pot, heat olive oil over medium heat. Add chopped onion, salt, pepper, and smoked paprika. Cook for 4–5 minutes, until the onion is soft and golden.
Stir in the minced garlic and sun-dried tomatoes. Sauté for another 2 minutes, letting the flavors bloom.
Pour in the chickpeas and coconut milk. Stir well to coat. Bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to thicken slightly.
Turn off the stove and add chopped spinach and stir until wilted.
Squeeze in the lemon juice and taste — adjust salt or acidity if needed.
Spoon into bowls and top with chopped parsley, cracked black pepper, or chili flakes if you like a kick. Serve with crusty bread, rice, or pasta.

Nutrition